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Crispy Air Fryer Parmesan Crusted Salmon - Simple, Crunchy, and Fast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, about 6 ounces each, skin-on or skinless)
  • Grated Parmesan cheese (freshly grated is best)
  • Panko breadcrumbs (or regular breadcrumbs)
  • Mayonnaise (or Greek yogurt for a lighter option)
  • Dijon mustard
  • Garlic (1–2 cloves, minced) or garlic powder
  • Lemon (zest and wedges for serving)
  • Olive oil
  • Fresh parsley (or chives), chopped
  • Salt and black pepper
  • Paprika (optional, for color)
  • Cooking spray (or a little extra oil for the basket)

Method
 

  1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes. A hot basket helps the crust crisp up fast.
  2. Prep the salmon: Pat the fillets dry with paper towels. This is key for browning. Season both sides with salt and black pepper.
  3. Make the glue: In a small bowl, mix 2 tablespoons mayonnaise with 1 teaspoon Dijon and 1 teaspoon lemon zest. Spread a thin layer on the top side of each fillet. This helps the crust stick and keeps the fish moist.
  4. Mix the crust: In another bowl, combine 1/2 cup grated Parmesan, 1/3 cup panko, 1 small minced garlic clove (or 1/2 teaspoon garlic powder), 1 tablespoon chopped parsley, a pinch of paprika, and 1 teaspoon olive oil. Stir until the crumbs are evenly coated and slightly clumpy.
  5. Top the salmon: Press the Parmesan mixture firmly onto the mayo-coated tops. Don’t pile it too high; a thin, even layer crisps best.
  6. Grease the basket: Lightly spray the air fryer basket or brush with oil to prevent sticking.
  7. Air fry: Arrange salmon fillets in a single layer, crust side up, with space between them. Cook for 7–10 minutes, depending on thickness. Aim for an internal temp of 125–130°F for medium, or up to 135°F if you prefer more done.
  8. Rest briefly: Let the salmon sit for 2 minutes. The carryover heat finishes the cooking and helps the crust set.
  9. Finish and serve: Squeeze fresh lemon over the top, add extra parsley if you like, and serve with a simple side—steamed green beans, a crisp salad, or roasted potatoes.